Ribs and crispy cauliflower

Ingredients

Ribs

• 1 ¾ lb 800 g Quebec pork back ribs, trimmed (membrane removed), cut between each bone
• BBQ Québec-brand spice of your choice or other store-bought BBQ spice (Texas-style)
• Your choice of BBQ Québec-brand sauce or other store-bought BBQ sauce
• Vegetable oil cooking spray, to taste

Crispy cauliflower

• 1/2 cauliflower, cut into small florets
• 1/2 lemon, juiced
• 1/4 cup 60 ml unbleached all-purpose flour
• 1 tsp. 5 ml smoked paprika
• 1/2 tsp. 2,5 ml garlic powder
• 1/2 tsp. 2,5 ml cayenne pepper
• 2 eggs
• 1 cup 250 ml panko breadcrumbs
• Salt, to taste
• Homemade or store-bought Buffalo sauce or ranch sauce

Quick homemade Buffalo sauce

• 1/4 cup 60 ml Frank's RedHot or Louisiana-style hot sauce
• 1 tbsp. 15 ml ketchup
• 1 tbsp. 15 ml maple syrup
• 1 tbsp. 15 ml melted butter